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Chicken and Vegetable Stirfry


1 1/2 pounds chicken strips
4 cups frozen mixed vegetables, thawed
3/4 cup teriyaki stir-fry sauce
1 1/3 cups French's French-Fried Onions
Hot cooked rice, if desired

Serving Size : 6

In skillet, stir-fry chicken for 5 minutes in 1 tablespoon hot oil until browned. Add vegetables; stir-fry 3 minutes. Add sauce; cook and stir until hot. Top with French's. French-Fried Onions. Serve with rice, if desired.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.